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Lemon Marmalade Recipe

Pam Picks the Marmalade Lemons
Pam picks the Lemons for the Lemon Marmalade

This simple yet incredibly flavorsome recipe shows what can be done with quality ingredients and a little bit of work. 

We used our own lemons and kumquats, but you can use any fruit as long as it's fresh and good quality. This works just as well with oranges and limes, or a combination different citrus fruits together. 
Just make sure that you have the same weight of fruit, and follow the recipe below.
It really is very easy, and when you taste the results you will not want shop bought preserves again.


Scraping Lemons for the Marmalade

  • 1lb 10oz/750g. of Fresh Lemons.
  • 8oz/250g. Kumquats (or use 2lb 2oz/1 Kilo of Lemons).
  • 4 1/2 pints/2 Liters of water.
  • 3lb 3oz/1.5 Kilos of preserving or granulated sugar.

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Lemon Marmalade Method
  1. Wash the fruit and place in a Preserving Pan or Large Pot with the water. and bring to the boil, simmering gently for 1-1/2 to 2-1/2 hours, until the fruit is very soft and easily pierced with a knife.
  2. Leaving the cooking liquid in its pan, transfer the fruit to a bowl and leave until cool. 
  3. Then slice the fruit in half and scrape the pulp, pips and most of the pith into a bowl with a spoon, giving it a good mash.
  4. Return this to the pan, give it another mash. 
  5. Bring to the boil and reduce by half and then strain into a jam pan.
  6. Finely slice all the fruit skins into thin strips and add to the jam pan. 
  7. Clip on your Candy Thermometer and return to the boil. 
  8. Stir in the sugar until it dissolves and bring the marmalade up to jam setting point of 105Âșc.
  9. Take off the heat. 
  10. Skim off any scum and leave to settle for about 15 minutes.
  11. Pour into warm, dry sterilized Preserve Jars. Then seal, label and store in a cool dark place.

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